BLACK QUINOA

It is the least common variety and has a more earthy and slightly bitter flavor. Its color is black, and its texture is crunchy. Rich in antioxidants and minerals, it is used to add a touch of color and flavor to dishes.

Harvest season

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Presentation

Polypropylene sacks of 25.00 – 50.00 kg / 50 – 100 lb, depending on customer requirements

Features

Color: Intense black, almost bluish. Flavor: The most intense of the three types, with an earthy and slightly bitter taste. Texture: When cooked, it remains slightly crunchy. Uses: It is used to add a touch of color and flavor to dishes such as salads, soups, and stews. It can also be used to make flour.

KANIHUA

Cañihua, an ancient Andean grain, has been valued for its flavor and nutritional benefits for centuries. Its cultivation dates back

Whole Grain Barley Meal

Split barley rice is an Andean grain, native to Peru, that has been consumed by pre-Columbian cultures since ancient times.

Hulled wheat

Yellow wheat is a variety of wheat characterized by its intense golden color. This color is due to the presence

PEARL BARLEY

Trigo resbalado is a type of cereal native to the Andes. It is obtained through a traditional, gentle dehusking process

White Quinoa

It has a mild and delicate flavor, similar to that of a nut. Its color, as the name suggests, is

RED QUINOA

Its color is reddish, and its texture is firmer than white quinoa. It is rich in fiber and proteins, making

BLACK QUINOA

Harvest season

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RED QUINOA

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